CA 1, CH 11, notes, prostart, frmca, tillotson

© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved.

Chapter 11Potatoes and Grains

Types of Potatoes

High-starch, low-moisture potatoes are dense because they have a high amount of dry starch. They are best when baked, puréed, or fried. They include Idaho potatoes, russet potatoes, sweet potatoes and yams.

Medium-starch, medium-moisture potatoes are versatile. They are best for boiling, steaming, sautéing, oven roasting, stewing, mashing, and braising. They include chef’s all-purpose, Yukon gold, and yellow-fleshed potatoes.

Low-starch, high-moisture potatoes are new potatoes. New potatoes are best for boiling, steaming, and oven roasting.

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Potato varieties differ in starch and moisture content, shape, and skin color. Starch content of any potato increases with age.

11.1 Chapter 11 | Potatoes and Grains

Selecting andStoring Potatoes

When selecting potatoes, choose potatoes that are firm and smooth. Do not accept potatoes with dark spots, green areas, mold, or large cuts.

Store potatoes in a cool, dry place (45°F to 55°F). All potatoes are best stored in ventilated containers in indirect light. Store russet and all-purpose potatoes for up to 30 days. Store yams for up to 2 weeks. Store sweet potatoes for up to one week.

Potatoes that are exposed to light may develop a greenish color. This means the potatoes contain solanine, a harmful, bitter-tasting

substance. This is also in potato sprouts. A wide variety of market options exists when purchasing potatoes-fresh,

frozen, refrigerated, canned, and dried.


Cooking Potatoes The potato is one of the most popular vegetables because it is

inexpensive, adaptable, versatile, and tasty. In the single-stage cooking technique, take potatoes directly from the

raw state to the finished state by using one cooking method. In a multiple-stage technique, prepare potatoes using more than one

cooking method before they are a finished dish. Boiling is one of the easiest methods of cooking potatoes. It is often the

first step for other preparations, such as puréed potatoes. Steaming is an especially good cooking method for new potatoes

because of their high moisture content. Baked potatoes are always served in their skins. The best baking

potatoes are Idahos or russets. Pierce the potato with a fork allows the heat and steam to escape and prevent the potato from exploding.


Cooking Potatoes (cont.) For en casserole potato dishes (ones cooked in a casserole dish),

combine peeled and sliced raw potatoes with heavy cream, sauce, or uncooked custard.

Chef ’s potatoes are the best for sautéing. Deep-fry potatoes to make French fries, cottage fries, steak fries, and

many other fried potato dishes. Russet potatoes are best for deep-frying. Make potato pancakes with grated potatoes and other ingredients. Pan-fry

them to a crispy brown. Latkes are American Jewish potato pancakes served with apple sauce and sour cream.

Puréed potatoes are the basis of many popular dishes, including mashed or whipped potatoes, duchesse potatoes, and potato croquettes.

Whenever possible, cook potatoes in their skins to retain their nutrients. Cover cut and peeled potatoes in a liquid to prevent discoloring.


Legumes

Dried legumes have many uses in cooking, from salads and appetizers, to main courses and desserts.

Packaging of dried legumes should be free of rips or holes. Canned legumes should be dent free. Beans and peas are also available fresh, canned, dried or frozen.

Store legumes in a cool, dry, well-ventilated area, away from light and excessive heat. You can keep dried beans for 1 – 2 years, but best within 6 months of purchase.

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Legumes are seeds from pod-producing plants. Legumes include beans, peas, lentils, nuts, and seeds.


Cooking Legumes Before cooking, place legumes in a large colander or sieve and rinse

well with cold running water to remove any dust or dirt particles. Cook legumes to develop their flavor, to remove harmful substances,

and to make them easy to chew and digest. Cook them so they are firm to bite. You can serve legumes in many ways; examples include soups,

stews, salads, or as side or main dishes. Red beans- Red beans and rice Black beans- Mexican cooking Kidney beans- chili, bean salad, and Cajun dishes Chickpeas/Garbanzo beans- hummus Soynuts- snack and garnish on salads

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Grains

During the milling process, the germ, bran, and hull of the grain are removed or polished: The hull of a whole grain is the protective

coating, or husk, that surrounds the grain. Bran, a great source of fiber and B

vitamins, is the tough layer surrounding the endosperm.

The endosperm is the largest part of the grain and a major source of protein and carbohydrate.

The smallest part of the whole grain is the germ. It provides a trace of fat and is rich in thiamin.

Grains that are ground and broken down are referred to as stone ground.

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Grains are grasses that grow edible seeds. Grains along with meals and flours are all essential for everyday cooking. Whole grains are grains that have not been milled.


Grains (cont.) When purchasing, check bags, boxes, and all containers to make

sure they are intact, clean, and dry. Whole grains have a shorter shelf life than milled grains. Buy

whole grains in quantities that can be used within three weeks. Store dry grains at least 6 inches above floor level on shelves in a dry, ventilated, and accessible area. Whole grains should be stored in the freezer. Brown and wild rice should be refrigerated.


Cooking Grains Soak grains before cooking them to make them easier to

cook. Cook steamed grains in a double boiler with a perforated

bottom over simmering or boiling liquid. Properly cooked grains should be tender to the bite and have a good flavor.

Ways to cook grains include steaming, pilaf, and risotto.


Pilaf Method Pilaf is a technique for cooking grains in which the food preparer

sautés the grain briefly in oil or butter and then simmers it in stock or water with various seasonings.

You can also• Add vegetable or fruit juice to give rice a particular flavor or color. • Use a soup base or stock to add flavor. • Use an acid, such as tomato juice to increase cooking time up to 15

minutes.

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Risotto Method Most commonly, food preparers use the risotto method with one special

medium-grain rice, arborio. Risotto has a very creamy consistency because of the starch that is

released from the arborio rice as it cooks. The ristotto method means that the Arborio rice is stirred constantly as

small amounts of hot liquid are added and absorbed.

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Pasta and Dumplings The word pasta in Italian means paste, referring to a mixture of flour

and water, and sometimes eggs. Dumplings are cooked balls of dough that often include a filling

ingredient, such as pork, vegetables, or even sweets. Ravioli, Chinese dumplings, Polish pierogi

Pasta and dumplings dough or batter includes a starch and a liquid. Use additional ingredients to add shape, color, texture, and flavor.

For fresh pasta dough, use four simple ingredients: eggs, salt, olive oil, and flour For flavor and color, add fresh herbs, spices, and vegetables.

When mixing pasta dough, the most important stage is the resting stage. If the dough is not sufficiently relaxed, it will be difficult to roll the dough into thin sheets. Rest for 15-30 minutes.


Pasta and Dumplings (cont.) Cooking Pasta

Bring a large pot of water to a boil and add salt. Add pasta and stir until softened and separated. Cook until done, stirring occasionally. Drain pasta in colander. Serve immediately.

Fresh pasta cooks very quickly; dry pasta takes longer. The pasta is done when it feels firm to the bite, or al dente.

Hold fresh, uncooked pasta in refrigerator for up to two days or freeze. Any sauce served with pasta must be the right consistency to complement

the type of pasta. (Long, flat pasta= smooth, light cream sauces; Tube and Twisted pasta= heavier sauces)

Pasta rules of thumb: One pound dried pasta to one gallon of liquid One pound dry pasta yields three pounds cooked pasta One pound fresh uncooked pasta yields 2–2 ½ pounds cooked pasta


Pasta and Dumplings (cont.) Make dumplings from dough or batter, or even bread and potatoes

as the main ingredients. Dumplings should never have a doughy, uncooked interior. Simmer

dumplings in a flavorful sauce. Cook dumplings in a variety of ways: simmer, steam, poach, bake,

pan-fry, deep fry, and broil. Most dumplings are initially cooked by poaching, the most popular method for cooking dumplings..

Slight additions or changes can transform pasta dough into a dumpling batter for spaetzle, small German dumplings, or bread-like dumplings that are tasty in stews. Gnocchi are small potato dumplings served in Italian cuisine.


Other Important Information Hummus is made from the garbanzo bean which is also

known as the chickpea.

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Exam Prep Questions1) Potatoes exposed to light may develop a greenish color

because they containa) Fiberb) Starchc) Chlorined) Solanine

2) Whole grains should be kept no more than week(s). a) oneb) twoc) threed) four

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3) Which type of potato is best to use for making sautéed potatoes?a) Newb) Russetc) Chef’sd) All-purpose

4) The term al dente describes pasta that is to the bite.a. firmb. softc. crispd. mushy

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5) Cooked pasta can be refreshed before serving by placing it in

a) hot waterb) the coolerc) the freezerd) ice-cold bath

6) Spaetzle is a type ofa) grainb) pastac) potatod) legume

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7) The edible seed of grain without its husk or hull is called thea) branb) germc) kerneld) endosperm

8) At what temperature range should potatoes be stored?a) 45 to 55 Fb) 55 to 65 Fc) 65 to 75 Fd) 75 to 85 F

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9) Seeds from pod-producing plants are calleda) pilafb) beansc) grainsd) legums

10) The technique for cooking grains in which the grain is sautéed briefly in oil or butter is called

a) pilafb) risottoc) Arboriod) lyonnaise

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Review Chapter 11Go to www.quizlet.com/Christina_TillotsonGo to CA 1 classCheck Exam Prep Questions to verify you have the correct answers.Then Study Review Questions and Vocabulary.

CA 1, CH 11, notes, prostart, frmca, tillotson

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